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Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Roasted Rhubarb Sweet Rolls

Roasting your rhubarb for sauces or fillings gives the rhubarb a wonderful texture and improves the flavour over a rhubarb sauce cooked on the stove top.

By roasting the rhubarb, the pieces retain their shape instead of turning to mush.

These sweet rolls are moist and bursting with flavour. The addition of the leftover rhubarb syrup in the glaze adds a natural pink hue and flavouring.

Roasted Rhubarb Filling

8 cups diced rhubarb (about 1/2 inch dice)

1 cup sugar

Sweet Roll Yeast Dough:

1 1/2 cups warm water

2 tablespoons active dry yeast

3 eggs

1/2 cup very soft butter

1 cup sweetened condensed milk

1 teaspoon salt

6 - 6 1/2 cups flour

Sprinkle for Rolled out Dough

1/2 cup sugar

1/2 cup flour

Glaze

icing / powdered sugar enough to make a pourable glaze (about 4 cups)

syrup from roasted rhubarb (about 1/4 cup)

additional milk as necessary

Wash and dice rhubarb and spread onto parchment paper on a cookie sheet. Sprinkle with sugar. The rhubarb will lose about 1/2 the volume during the roasting. You will end up with about 4 cups.

Roast in a 350 F oven for about 45 minutes to one hour. Remove from oven to cool until needed.

In a large mixing bowl or the bowl of your kitchen machine, place warm water and yeast and allow to proof about 10 minutes.

Add the eggs, soft butter, sweetened condensed milk, and salt. Stir in the flour until stirring becomes too difficult and then turn out onto a floured surface and add the remaining flour, 1/2 cup at a time until it is smooth and elastic. Alternately, use the dough hook according to your dough machine instructions.

Turn into a large greased bowl, turning to moisten with fat and cover with with plastic wrap and a tea towel. Allow to rise until double in bulk, about an hour.

Combine the 1/2 sugar and 1/2 cup flour

Roll dough into a 12 X 36 inch wide rectangle and sprinkle with the flour/sugar mixture. Using a slotted spoon, transfer rhubarb to the dough, spreading fairly evenly.

16 comments:

Now, this sounds like my cup of tea! I have rhubarb ready for harvest right now. Yum! I'm curious if you add the one cup of sugar for the roasted rhubarb filling before you roast it or just when it comes out of the oven. Thank you so much for all your delicious recipes. I enjoy your blog daily!

You could try to use frozen rhubarb. It tends to be watery after freezing. I think you would thaw it first, drain some of the juice and then roast it as per instruction. It wouldn't take as long to roast.

I'm saving this recipe for when I move back up North (I had a huge patch in Iowa) and can grow rhubarb although I do buy the frozen down here. I tried to grow it here in Arkansas and even ordered the special kind for here but they died out after only 2 years and I didn't get much at all. I started with 6 plants and each year 2 would die...the first 2 didn't ever produce then the next year 4 came back and then only 2 and then there were none! LOL! Thank you for a "new to me" rhubarb recipe.

So yummy! Made them today and everyone loved them.One thing though...my rhubarb did not stay cubed ...it turned to mush. :-)They still were delicious! Absolutely loved the dough recipe! Thinking that I might try it with some other fillings in the future! Just because!